Print

Smoked Salmon Cream Cheese Tart Soleil Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This Smoked Salmon Cream Cheese Tarte Soleil is a stunning, flaky puff pastry tart filled with a creamy mixture of cream cheese, shallots, chives, and smoked salmon. Perfect as an elegant appetizer or party centerpiece, it features a beautiful sunburst design with twisted pastry strips that bake to a golden crisp. The tart combines savory flavors and a delightful texture, all baked to perfection for an impressive and delicious dish.

Ingredients

Scale

Puff Pastry

  • 2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen

Filling

  • 2/3 cup (150g) cream cheese, cold
  • 1 shallot, peeled and diced
  • 16 chive sprigs, finely chopped
  • ¼ tsp freshly ground black pepper
  • 6 ounces (170g) smoked salmon, sliced

Egg Wash and Topping

  • 1 egg yolk
  • 1 tbsp (15ml) milk
  • 1 tbsp poppy seeds

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (180°C) and position a rack in the middle. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare the filling: In a small bowl, combine the cold cream cheese with diced shallot, chopped chives, and freshly ground black pepper. Stir well to incorporate all ingredients evenly, then set aside in the refrigerator to keep chilled.
  3. Prepare the puff pastry circles: Roll out the first sheet of puff pastry onto parchment paper into a 12×12 inch (30×30 cm) square. Using a round object such as a large plate or Dutch oven lid, trace and cut out a 12-inch (30 cm) diameter circle. Transfer this circle with the parchment onto the baking sheet and refrigerate. Repeat the same process with the second sheet of puff pastry to create two equal-sized rounds.
  4. Assemble the tart: Remove the first pastry circle from the refrigerator and evenly spread the cream cheese filling over it, leaving a 1-inch border around the edges. Layer the smoked salmon slices on top of the filling. Carefully place the second pastry circle over the salmon, pressing lightly around the edges to seal the tart.
  5. Apply egg wash and add poppy seeds: Whisk together the egg yolk and milk. Brush this mixture evenly over the top surface of the tart. Sprinkle with poppy seeds to add flavor and an attractive finish.
  6. Create the sunburst design: Place a small glass upside down in the center of the tart to represent the sun’s body. Using a sharp knife or pizza cutter, cut the pastry outward from the glass into four quarters. Then, cut each quarter into four equal strips, resulting in 16 strips or “rays.”
  7. Twist the strips: Carefully twist each pastry strip several times to form spiraled rays. Remove the glass from the center and pierce a small hole in the middle of the tart to allow steam to escape during baking.
  8. Bake the tart: Place the tart in the preheated oven and bake for 30 to 35 minutes, or until the pastry is puffed up and golden brown. Once done, transfer the tart to a serving platter and serve immediately for best flavor and texture.

Notes

  • For easier working, keep the puff pastry and filling cold before assembly.
  • If you don’t have poppy seeds, sesame seeds or everything bagel seasoning can be a tasty alternative.
  • Use a sharp knife or pizza cutter to ensure clean pastry cuts for a neat sunburst design.
  • This tart is best served fresh and warm on the day it’s baked.
  • To make cutting easier, chill the tart briefly after assembly before cutting the strips.
  • Gluten-free puff pastry can be used to adapt for gluten-sensitive diets.

Keywords: smoked salmon tart, cream cheese tart, puff pastry recipe, appetizer recipe, elegant party food, tarte soleil, smoked salmon appetizer

Find it online: https://victoriablair.com/smoked-salmon-cream-cheese-tart-soleil-recipe/